These Gluten Free Thin Mints are crisp chocolate cookies coated in a minty chocolate shell. Once you start, it’s hard to stop—try to eat just one if you can!
Gluten Free Thin Mints were originally published on March 11, 2022 and have been updated with new photos, tips, and clearer instructions.
I’m not a huge mint fan in general, but I love thin mints—especially frozen. There’s something irresistible about a crisp chocolate cookie dipped in minty chocolate. This recipe recreates that classic thin mint flavor with a gluten-free dough and a simple mint-chocolate coating. They’re surprisingly easy and taste very close to the original.
Ingredients for thin mints
- Kim’s all-purpose gluten free flour blend (or a store-bought blend may be substituted)
- Unsweetened cocoa powder
- Kosher salt
- Baking powder
- Butter (softened; dairy-free butter can be substituted)
- Powdered sugar (gives a crisp texture compared to granulated)
- Egg white (room temperature)
- Vanilla extract
- Peppermint extract
- Semi-sweet or dark chocolate (or dipping/coating chocolate)
- Cocoa butter (or substitute with canola, coconut, or other neutral oil)
How to Make Thin Mints
In a small bowl, whisk together the gluten-free flour blend, cocoa powder, kosher salt, and baking powder. Set aside.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Add the room-temperature egg white, vanilla, and peppermint extract. Beat until combined; the mixture may look slightly curdled, which is normal.
Mix the dry ingredients into the butter and egg mixture on low speed until fully incorporated.
Turn the dough onto plastic wrap, flatten into a disk, wrap tightly, and chill in the refrigerator for at least 2 hours or until firm.
Preheat the oven to 350°F. On a floured surface (or between two sheets of parchment), roll the dough very thin—about 1/8 inch.
Use a 1¾ to 2-inch round cookie cutter to cut rounds. Transfer them to a parchment-lined baking sheet, spacing about 1 inch apart.
Bake for 8–10 minutes, until the cookies feel slightly firm to the touch and smell fragrant. They won’t change color much. Cool completely on a wire rack.
Melt the chopped chocolate in 30-second microwave intervals, stirring between each. Stir in finely chopped cocoa butter or a neutral oil until smooth. Dip each cookie into the melted chocolate, tapping gently to remove excess, then place on parchment to set. Chill briefly if you want faster setting.
Gluten Free Thin Mints FAQs
If cookies are soft, the dough was likely rolled too thick. Roll to about 1/8 inch for a crisp texture. Thicker cookies will need a few extra minutes in the oven.
These cookies won’t change much in color. Gently touch a cookie—when it feels firm and set, it’s done.
No. Cocoa butter helps the coating set with a nice snap, but you can substitute a neutral oil like canola or melted coconut oil, or temper the chocolate if preferred.
Candy wafers are easier to work with but won’t match the flavor of real chocolate. They’re a good option if you want a quick, forgiving coating.
more gluten free cookie ideas
- Gluten Free Samoas (A Girl Scout Cookie Copycat Recipe)
- Gluten Free Tagalongs (A Girl Scout Cookie Copycat Recipe)
- Gluten Free M&M Cookies
- Patriotic Cookies
- Gluten Free Biscoff Style Cookies
- Best Gluten Free Peanut Butter Cookies
- Thick and Chewy Gluten Free Oatmeal Raisin Cookies
These Gluten Free Thin Mints are highly addictive—stash them in the freezer for an extra-tasty chilled treat. They keep several days at room temperature or can be frozen up to 3 months.
Gluten Free Thin Mints (A Girl Scout Cookie Copycat Recipe)
Ingredients
- ¾ cup (105 g) Kim’s all-purpose gluten free flour blend
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 large egg white, at room temperature
- 2 sticks (1 cup or 226 g) butter, softened
- ¼ cup (31 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 8 ounces (226 g) semi-sweet or dark chocolate, chopped
- 0.8 oz (23 g) cocoa butter, finely chopped (or melted coconut/canola/vegetable oil)
- 1 drop peppermint extract for coating
Instructions
- Combine the dry ingredients (flour blend, cocoa powder, salt, and baking powder) in a small bowl and set aside.
- In a large bowl, beat the butter until smooth. Add powdered sugar and cream until fluffy. Add the egg white, vanilla, and peppermint and beat until combined. The mixture may look slightly curdled.
- Add the dry ingredients and beat on low until well combined.
- Wrap the dough in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- On a floured surface or between parchment, roll the dough to about 1/8 inch thick.
- Cut rounds with a 1¾ to 2-inch cookie cutter. Place rounds on the baking sheet about 1 inch apart; they won’t spread much.
- Bake 8–10 minutes, until cookies feel slightly firm to the touch and smell fragrant.
- Cool completely on a wire rack.
- Melt the chopped chocolate in 30-second microwave intervals, stirring between each. Stir in the chopped cocoa butter or oil until smooth and glossy. Add a drop of peppermint extract if desired.
- Dip each cookie into the melted chocolate, tap off excess, and place on parchment to set. Let set at room temperature or chill briefly. Store at room temperature for several days or freeze up to 3 months.
Adapted from Claire Saffitz’s Girl Scout Cookies recipe.